Ingredients:
- 1 sugar pumpkin
- ¾ cup forbidden rice
- 1 14 ounce can light coconut milk
- 1 bunch greens (I used spinach, kale, mustard greens)
- 3 cloves garlic
- 2 scallions
- 1 bunch Thai basil
- 1 lime
- 3 tablespoons peanuts
- 2 tablespoons curry paste
- 2 teaspoon coconut sugar
- 1 inch piece of ginger
Directions:
- Preheat oven to 450.
- Put on water for rice…when boiling put rice in for 25-30 min..set aside when finished
- Peel and mince garlic and ginger
- Thinly slice scallions…separating the white part and green tops
- Roughly chop greens
- Cut top and bottom of pumpkin: remove skin, remove seeds, cut into ¾” thick pieces
- Remove Thai basil from stem and rough cut
- Roughly cut peanuts
- Using a peeler remove the rind of the lime
- Quarter the lime
- Roast pumpkin with olive oil, salt and pepper for appox. 25 min (until soft)
- Just before the pumpkin is finished roasting, in a nonstick pot, heat 2 tablespoon of olive oil, add garlic, ginger, white parts of scallion, lime zest & curry paste. Cook, stirring frequently, 1-2 minutes, or until softened.
- Add greens to the pot & 1 cup water, season with salt and pepper…stir for 2-3 min.
- Add coconut milk, sugar, and roasted pumpkin (I cut pumpkin into smaller bite size pieces at this point). Cook for about 2-3 min
- Remove from heat and add green parts of scallions, and the juice of the lime wedges.
- Season with salt and pepper.
- Divide the rice and pumpkin curry between 2 dishes…garnish with Thai Basil and peanuts!